Couscous salad with goat's cheese, avocado and sprouts

Name: couscous salad with goat's cheese, avocado and sprouts
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 125 g couscous; 150 ml water; 1 ready to eat avocado; 70 g goat cheese natural 45; 6 radish; 7,5 g fresh flat parsley; 1 lemon cleaned up; 1,5 el traditional olive oil; 1 el sesame oil; 30 g mild sprout

Lunch salad of couscous, avocado, goat cheese, radishes, parsley, lemon and sprouts.

Ingredients

Kitchen Stuff

1 food processor
1 piping bag with cartel mouth

Directions

Put the couscous in a large bowl and pour boiling water over it. Let stand for 10 minutes.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut half of the flesh into slices in width.
Spoon the other half of the avocado with the goat's cheese into the bowl of the food processor and mix into a puree.
Cut the radishes into equal parts.
Remove the leaves of 4 sprigs of parsley (per 2 persons) and cut the rest fine.
Halve the lemon, grate the yellow skin and press out half of the fruit. Cut the other half into two parts.
Stir in the couscous with a fork and mix with the (olive) oil, sesame oil, finely chopped parsley, 1 tbsp lemon juice (per 2 persons), salt and pepper.
Divide the couscous over a flat dish and divide the sprouts, avocado slices, radishes and parsley leaves in rows.
Spray the avocado goat cheese mixture into nice tufts over the couscous.
Sprinkle with the lemon zest. Drizzle with the rest of the olive oil and garnish with the lemon wedges.

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Nutrition

675Calories

Sodium8% DV200mg

Fat69% DV45g

Protein32% DV16g

Carbs16% DV48g

Fiber28% DV7g

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